you can bring out of fridge a few hours ahead of going into smoker, sounds like you have 5 roasts, so I would put in smoker alot warmer, as lots of mass, since you have multiple roasts, sear to your temp of no more than 130, as the end cuts will be well and the middle rare...or pull at 120 aND
keep the charcoal roaring and flash the ones people want done more OR do all the searing once sliced and assembly line the steaks on the grill//thats how I do them for weddiings..and yes let it rest before slicing..
so many ways to do it!
salt/pepper/garlic/oinion/rosemary for me